Chinese Coleslaw

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Ingredients

3 tablespoons hoisin sauce

2 tablespoons red wine vinegar

1 tablespoon fresh lime juice

1 tablespoon toasted sesame oil

1 teaspoon sugar

Vegetable oil, for frying

1 1/2 ounces dried cellophane noodles

1/2 lemon

One 10-inch burdock or salsify root

2 cups packed mesclun (2 ounces)

1 1/2 cups finely shredded red cabbage

1 1/2 cups finely shredded green cabbage

1 large celery rib, cut into 2-inch julienned strips

1 small carrot, cut into 2-inch julienned strips

1 scallion, cut into 2-inch julienned strips

One 2-ounce piece jicama, peeled and cut into 2-inch julienned strips ( 1/2 cup)

1/3 seedless cucumber, peeled and cut into 2-inch julienned strips ( 1/2 cup)

1/4 cup snow peas, julienned lengthwise

1 tablespoon chopped cilantro

2 tablespoons thinly sliced basil leaves

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